Leek and Garlic Twist Bread

Makes: 8-10 slices


For the dough:
3 cups plain flour | 400g
Fast action yeast
¾ cup oat milk (210ml) at room temperature
¼ cup olive oil

For the filling:
¼ cup vegan butter (or margarine)
1 large leek
1 tsp garlic powder
1 tsp dried parsley
Pinch salt


Add the warm milk, sugar and yeast into a bowl and leave for around 5 minutes to froth

Add the flour and salt to a large mixing bowl, then once the milk and yeast have reacted, pour those into the mixing bowl with the olive oil and bring together with a spoon or your hands

Move to a floured work surface and knead by hand for 10 minutes. You can also add the dough to a machine and knead for the same amount of time

Clean out the mixing bowl, add a few drops of olive oil, place the kneaded dough within the bowl, cover and leave in a warm place for around 1 ½ hours

Prepare the filling by finely chopping the leek then beating into the butter. Add the salt, pepper, parsley and garlic powder and mix until combined, then leave aside

After the dough has risen, knock it back and place on a floured surface. Roll the dough out into a rectangle shape around 2-3cm thick 

Spread the leek filling onto the surface of the dough leaving just a thin border

Roll the dough up lengthways, to make a long sausage shape, then using a sharp knife carefully slice down the middle (also lengthways) to it should leave you with two long strands

Overlap the two strands, keeping the exposed filling facing towards you (this will help the butter ooze out and bake) then place in a large loaf tin, cover with a tea towel and leave to rise for a further 30 minutes

Preheat the oven to 190°C, place the risen dough in for 25 minutes, then cover with baking foil and bake for a further 20-25 minutes 

Allow to cool and enjoy!

© Lucy Parker @lucy_and_lentils for The British Leek Growers’ Association (2020).

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